Ingredients Quantity
For the Cake:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs, room temperature
– 1/2 cup buttermilk (or plain yogurt)
– 1/4 cup fresh lemon juice (about 2 lemons)
– Zest of 2 lemons
– 1 teaspoon vanilla extract
For the Lemon Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh lemon juice
– 1 tablespoon lemon zest (optional, for extra flavor)
Optional Additions
– Add poppy seeds to the batter for a bit of crunch and visual appeal.
– Incorporate blueberries for a fruity twist.
– Use a blend of lemon and lime for a more complex citrus flavor.
– Top with candied lemon slices for an elegant presentation.
Tips for Success
– For the best flavor, use fresh lemon juice and zest. Avoid bottled lemon juice, as it lacks the vibrant flavor of fresh lemons.
– Be sure to zest the lemons before juicing them to make it easier.
– Do not overmix the batter once you add the dry ingredients, as this can make the cake dense.
– Allow the cake to cool slightly before applying the glaze, so it doesn’t soak in too much and lose its shine.
